Wasabi Ice Cream

The recipe went something like this:

Course Dessert, Side Dish
Cuisine Ice Cream, Japanese
Prep Time 5 minutes
Crank Time 15 minutes
Total Time 20 minutes
Servings 2 quarts


  • 1 egg
  • 1 egg yolk
  • 1 cup sugar (225g)
  • more than half a tube of wasabi
  • 2 cups double cream (472ml)
  • a bit more than half a litre of whole milk


I went with our standard recipe, but added the wasabi to the eggs and sugar to help it dissolve more easily.

  1. Whisk the egg, egg yolk and sugar until well mixed.

  2. Squeeze in about half a tube of wasabi paste. Add more or less depending on how spicy you want it. Continue whisking until the wasabi is evenly mixed into the egg and sugar mix.

  3. Whisk in the double cream and then the milk, stirring until the sugar is mostly dissolved.

  4. Transfer the mix to the freezer and crank until frozen.